Thanksgiving with Terry John Zila!

Terry John Zila, the radio show's food correspondent, joined us for the annual Thanksgiving cooking episode of the show!  He had so many links I wanted to promote, I decided the best thing to do would be to do a blog post.

First up is the Williams-Sonoma mixer event at Ridgedale.  Here's the Facebook link:

https://www.facebook.com/events/1789086738022588/

Here's the Facebook page for his wedding cake business, JohnJeanJuan Cakes:

https://www.facebook.com/johnjeanjuan-CAKES-281722032921/?fref=ts

Here's the Facebook page for his Interior Design business:

https://www.facebook.com/terryjohnziladesign/?fref=ts

To ogle his food, follow him on Instagram:

https://www.instagram.com/terryjohnzila/

To take a cooking class with him at Cooks of Crocus Hill, click here:

https://www.cooksofcrocushill.com/classes/terry_john_zila


And finally, it's the Brine recipe.  This is the absolute best way to prep a turkey for cooking.  It is so freaking juicy.  Trust me, I love it.

Apple Cider Brine

Ingredients:

1 fresh or thawed turkey

2 oranges, sliced

8 cups apple cider
2/3 cups kosher salt
2/3 cup sugar

8 slices fresh ginger root
1 cup chopped onion
1 cup chopped carrots
2 bay leaves
1 teaspoon black peppercorns

2 teaspoons allspice berries, crushed
4 cups cold water

1.     Combine the cider, salt, sugar, ginger, onion, carrots, bay leaves, peppercorns and crushed allspice berries in a large stockpot. Bring to a boil over medium high heat and cook for about five minutes, stirring occasionally, or until the sugar and salt dissolve. Remove from the heat, add the cold water, and cool to room temperature.

2.     Have ready a pot large enough to hold the turkey and the brine. Place a plastic oven bag inside another to create a double-thickness.  Rest in the bags in a pot or roasting pan to collect any possible leaks and to make moving the turkey easier. Wash the turkey inside and out and remove the giblets and neck and reserve for gravy or stuffing if desired.

3.     Place the turkey inside the double-thickness bag and stand it upright. Place orange slices in the main cavity. Cover the turkey completely with the brine.

4.     Cover or tightly close the bag and refrigerate for 12-24 hours. Turn the turkey 3 or 4 times during the brining.

5.     Before roasting, remove the turkey from the brine and rinse with cold water. Pat dry with paper towels before roasting.

Enjoy!